High Protein Banana Nut Muffin
Packed with wholesome ingredients and a boost of protein, these High Protein Banana Nut Muffins are the ultimate guilt-free treat for breakfast, snack time, or post-workout refueling. Featuring the natural sweetness of ripe bananas, the nutty richness of almond flour, and the satisfying crunch of chopped walnuts, these muffins are elevated with vanilla protein powder to make them both delicious and nourishing. Greek yogurt and honey keep them moist, while a hint of cinnamon adds a cozy warmth to every bite. With just 15 minutes of prep time and a healthy serving of fiber and protein, this gluten-free recipe is perfect for fueling busy mornings or maintaining energy throughout the day. Make a batch today and savor these tender, bakery-inspired muffins that are as wholesome as they are irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large ripe bananas
- 60 grams vanilla protein powder
- 80 grams rolled oats
- 100 grams almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 large eggs
- 120 grams Greek yogurt
- 60 milliliters honey
- 1 teaspoon vanilla extract
- 100 grams chopped walnuts
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin with cooking spray.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Add the eggs, Greek yogurt, honey, and vanilla extract to the mashed bananas and whisk together until well combined.
In another bowl, mix together the vanilla protein powder, rolled oats, almond flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined. Do not overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 112.4 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 918 mg | 71% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2829 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
